Keto Butter Chicken

Your next favourite meal, this Keto Butter Chicken is packed with flavour and easy to make! Prep it ahead of time for a quick weeknight meal.

At no additional cost to you, I may make a small commission for purchases made through links in this post.

I am so crazy head-over-heels in love with this Keto Butter Chicken. I basically want to eat it for lunch and dinner ever single day. Lucky for me, my husband loves this deliciousness as well, almost as much as I do!

It’s super easy to mix up the marinade and can be left in the fridge for 1 -24 hours before being cooked up. I like to make the marinade in the morning whenever I have a few minutes, then it is all ready for dinner time. If you will be busy all day, the marinade can be made the night before!

The sauce is super creamy and flavourful and besides the spices, you’ll only need a few ingredients. I think it is best served with Cauliflower Rice but is also great with Keto Naan Bread or on a Fathead Pizza Crust! SO GOOD!

I hope you love this Keto Butter Chicken as much as we do!

Why this recipe works

This Keto Butter Chicken can be prepped whenever time allows, making it a quick weeknight meal.

The creamy sauce is packed with flavour and pairs perfectly with the texture of the chicken.

It’s one of those dishes you actually want to have for leftovers – yeah, it’s that yummy – it can be reheated and eaten straight up, or try this deliciousness on a pizza!

Keto Butter Chicken Ingredients

boneless skinless chicken breast

plain greek yogurt

lemon juice

garam masala

turmeric powder

cayenne

chili powder

sea salt

butter

heavy whipping cream

tomato paste

onion

garlic

ginger

How to make Keto Butter Chicken

Start with the marinade.

This can be made 1 – 24 hours before it is cooked, whatever works best for you! I always try to give it at least 3-4 hours but if you can only fit in 1 hour, that is totally cool too.

Scrape the entire contents into a ziploc bag and squeeze the air out. Refrigerate 1-24 hours.

Once you are ready to make dinner, Heat a skillet on medium heat with 2 tbsp butter. Empty the contents of the bag into the skillet, cover and cook until the chickens internal temperature reaches 180°.

Heat a medium saucepan on medium high and add 2 tbsp butter. Toss in a chopped onion and cook until translucent, then add the minced garlic and ginger.

Stir for a moment or two then add the remaining butter, heavy whipping cream and tomato paste. Stir, then carefullypuree until smooth with an immersion blender.

If you don’t have an immersion blender, you can cool the sauce and puree in a blender until smooth, or skip this step all together. Butter Chicken is supposed to have a soft, silky texture, but if you don’t care about that, save yourself a step. Personally, I love the texture of the smooth sauce.

Bring the sauce back up to a simmer, then add in the cooked chicken and stir to combine.

Watch the whole thing go down:

Expert Tips

I am usually the kinda gal that goes for chicken thighs, however, I actually prefer chicken breast in this recipe. Have you ever deboned your own? I don’t buy boneless often, because it’s so much more expensive, so I remove the bone myself. Check out this video if removing the bone is something you’ve never done before.

Chop the chicken into small, bite sized pieces. This not only makes the dish easier to eat, but then there is more chicken pieces to go around.

Directions

Marinade

Chop the chicken into bite sized cubes and toss with the yogurt. Scrape into a large ziploc, remove the air then refrigerate for 1-24 hours.

Keto Butter Chicken

Heat a skillet on medium heat with 2 tbsp butter. Once hot, empty the contents of the bag into the skillet, cover and cook until the chickens internal temperature reaches 180°.

Heat a saucepan on medium high heat and add 2 tbsp butter. Chop the onion and add to the hot butter. Cook until translucent then stir in the minced garlic and ginger. Stir for a moment or two then add the remaining butter, heavy whipping cream and tomato paste.

Stir, then carefully puree until smooth with an immersion blender. Bring the sauce back up to a simmer, then add in the cooked chicken and stir to combine.

Notes

If you don’t have an immersion blender, you can cool the sauce and puree in a blender until smooth, or skip this step all together. Butter Chicken is supposed to have a soft, silky texture, but if you don’t care about that, save yourself a step. Personally, I love the texture of the smooth sauce.

See post above for a drool worthy pizza idea to use up any leftovers.

See post above for slow cooker instructions.

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

Deduct fibre ( 2.6 g ) from the total carbs to get 7.4 g net carbs per serving.

Nutrition

Hi, I’m Aleta! I love to create healthy recipes for my family; meals my two little stinkers actually love to eat. Raising kids can be hard, but eating healthy doesn’t have to be with the right recipes!

About me

Aleta

Hi, I’m Aleta! I love to create healthy recipes for my family; meals my two little stinkers actually love to eat. Raising kids can be hard, but eating healthy doesn’t have to be with the right recipes!